icing or frosting

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Why Did the Filipinos Serve SpainThe Filipinos served Spain instead of serving their own countrymen because of threereasons:The Filipinos were not united. They did not think of themselves as one nation. So the

Spaniards divided and conquered them. Spain played one tribe against the another. Forexample, the Visayans were used to put down a revolt in the Tagalog region. The Christian

Filipinos were used to fight against the Filipinos were used to fight against the Filipino

Muslims (Moros) and the pagan minorities.The Filipinos were converted to the Roman Catholic religion. So Filipinos were laugh to be

loyal to the Spanish officials and priests who converted them and who defended thatreligion. The Filipinos fought on the side of Catholic Spain against the Muslims and the

Protestant Dutch and British.The Filipinos were offered rewards and honors by the Spanish rulers. The Spanish flatteredand took care of the royal Filipinos. But they punished and killed the Filipinos whodisobeyed or revolted. Loyal Filipinos were given positions in the local government as"gobernadorcillos" (little governor) and "cabeza de barangay" (barangay chiefs). Master-of -CampFrancisco Laksamanareceived the highest military honor.

How Did Filipinos Serve SpainThe Filipino services to Spain during the Spanish era included the following:

1. Filipinos provided food for the Spaniards2. Filipinos worked in industries owned by the Spaniards3. Filipinos fought on the side of Spain against Portugal4. Filipinos joined the military expeditions to Borneo and the Moluccas5. Filipinos fought on the side of Spain against the Dutch and British6. Filipinos joined the expedition to Indochina7. Filipinos joined the expedition to Taiwan8. Filipinos helped to colonize the Marianas, Palaus, and Caroline islands9. Filipinos helped put down the Chinese revolts and to stop the invasion of Lim-Ah-

Hong10. Christian Filipinos fought with Spain against the Filipino Muslims (Moro)

Icing, also called frosting in the United States, is a sweet often creamyglaze madeofsugar with a liquid such as water or milk, that is often enriched with ingredients such

as butter, egg whites, cream cheese, or flavorings and is used to cover ordecorate bakedgoods, such as cakes or cookies.What is the proper name for that sweet sugary mixture used to fill and cover cakespastries and other confections? The answer may depend on where you live. Americanstend to use the word 'frosting'. Other countries tend to use the word 'icing'. The name'icing' probably has something to do with the fact that 'confectioners' or 'powdered' sugar isalso known as 'icing' sugar. Hence, combining icing sugar with other ingredients makes an'icing'. The fact is that 'frosting' and 'icing' are the same thing and food writers used theminterchangeably.

RecipesMost newbie bakers think that cupcakes are actually made of the sameingredients, It is actually not the case. Cupcakes comes in different varieties andin this post, I included some of the easy to follow recipes that I got from TheMaya Kitchen during the Cupcake Baking and Decorating demo.
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Frosted Banana Cupcakes

Since Cupcakes are bite sized, they should have overwhelming flavors andperfectly decorated to please not only the palate but also the consumers, wetheryou prepared it for fr iends or maybe your regular cl ients.If you really love baking and decorating cupcakes, then here are some of the

cupcake recipes you cant afford to pass up.

Lemon Butter Cupcake RecipeCode Ingredients Specifications Weight Volume/Quantity

Cake Flour Sifted 225 g 2 cupWhite Sugar1

Fine (blenderor foodprocessor)

200 g 1 cup

BakingPowder

10 g 1 TBSP

Iodized Salt 4 g tspButter Melted 120 ml cupWater 180 ml cup

Egg Yolks Fresh, Large,RoomTemperature

150 g 2/3 cup, abt 8pcs

LemonExtract

5ml 1 tsp

Egg Whites Fresh, Large,RoomTemperature

300 g 1 cups, abt 8pcs

White Sugar2

Fine (blenderor foodprocessor)

100 g cup

Cream of

Tartar

2 g tsp

Mise en Place:Preheat oven to 325F

Line cupcake pans with paper liner.Prepare mixing bowl with wire whiskattachment. Make sure it is free of oil.Preheat oven to 325FSift together cake flour, sugar 1, bakingpowder and salt 3 times.


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Separate eggs.

ProcedurePut dry ingredients into a wide mixing bowland make a well in the center.Add egg yolk, oil, water and lemon extract.Mix with whisk until smooth and no more

traces of flour. Set aside.In a mixing bowl with a wire whiskattachment, beat egg whites with cream oftartar at medium speed until soft peak.Add sugar slowly and increase speed tomedium-high until stiff peak but not dry.Fold in 1/3 of the meringue (egg whitemixture) into the yolk mixture to lighten andgently fold in the rest of the meringue until

blended and there are no more streaks ofmeringue. Do not over mix.

Scoop into prepared cupcake pans.Fill each cupcake liner of the way full.Bake for 25 to 30 minutes or until cake tester

comes out clean.Remove immediately from the pan or the sides

of the cake will collapse.Cool. Wrap in cling wrap and refrigeratebefore use.

Marshmallow Icing Recipe

Code Ingredients Specifications Weight

Volume/Quantity

Egg Whites Fresh 265g 1 cup/ 7 pcs

Cream ofTartar

2 g tsp

WhiteSugar

500 g 2 cups

Water 240 ml 1 cup


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Frosted Chocolate Cupcakes

Mise en Place:Prepare mixing bowl with wire whisk

attachment. Make sure bowl is free of grease.Separate eggs.Prepare saucepan.

ProcedurePut egg whites into the mixing bowl.Cook sugar and water over medium heat.When temperature registers 240F, startbeating the egg whites and cream of tartar.Continue cooking the syrup until it reaches250F.Remove from fire and pour half into the beatenegg whites at medium speed and the remaining

half at high speed.Continue beating until spreading consistency.

Yellow Vanilla Cupcake Recipe

Code Ingredients Specifications Weight Volume/Quantity

Cake Flour Sifted 175 g 1 cup

All PurposeFlour

Sifted 145 g 1 cup

White Sugar 400 g 2 cup

BakingPowder

10 g 1 TBSP

Iodized Salt 6 g tsp


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Butter Melted 225 g 1 cup

Whole Eggs 4 pcs

Milk 240 ml 1 cup

Vanilla

Extract5 ml 1 tsp

Mise en Place:Preheat oven to 325FLine cupcake pans with paper liner.Prepare mixing bowl with paddle attachment.

Sift together cake flour all purpose flour,baking powder and salt 3 times.

Add vanilla into the milk.

Cream Cheese Frosted Mini Cupcakes

ProcedureIn a mixing bowl with a paddle attachment,cream together butter and sugar until lightand fluffy at medium speed.Add egg one at a time beating well after each

addition.

At low speed, add alternately the dryingredients with milk mixture.Stopping and scrapping the sides of the mixingbowl once in a while for proper mixing.Mix until smooth.With a rubber spatula, scrape and mix untilno more streaks to ensure proper mixing.Scoop into prepared cupcake pans.Fill each cupcake liner of the way full.Bake for 25 to 30 minutes or until a cake


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tester comes out clean.

Vanila Buttercream Recipe


Butter 115 g

Shortening 115 g

PowderedSugar

Sifted 780 g

Milk 120 ml cup

Vanilla

Extract5 ml 1 tsp

Mise en Place:Prepare clean mixing bowl wit paddleattachment.Sift powdered sugar to get rid of lumps.Pour vanilla into the milk.

Procedure

In a mixing bowl with a paddle attachment,cream together butter and shortening untilfluffy.At low speed, add the powdered sugar.Followed by the milk mixture.Mix at medium speed until light and fluffy.

If necessary, add powdered sugar to reachdesired consistency.

Sour Cream Chocolate Recipe


Devils FoodCake Mix

Maya 550 g 1 box

UnsweetenedCocoa

Powder

Alkalized/Dutch

Processed

25 g 2 TBSP

Sour Cream 240 ml 1 cup

VegetableOi l

120 ml cup

Water 120 ml cup

Whole Eggs 3 pcs


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VanillaExtract

5 ml 1 tsp

Mise en Place:Preheat oven to 350FLine cupcake pans with paper liner.Prepare mixing bowl with paddle attachment.Sift together cake mix & cocoa powder 3 times.

Add vanilla into the sour cream.

ProcedurePut dry ingredients in a mixing bowl with apaddle attachment.

At low speed, add water, oil and sour creamwith vanilla.

At medium speed, add eggs one at a timebeating well after each addition.Stopping and scrapping the sides of the mixingbowl once in a while for proper mixing.Mix until smooth.With a rubber spatula, scrape and mix untilno more streaks to ensure proper mixing.Scoop into prepared cupcake pans.Bake for 25 to 30 minutes or until a caketester comes out clean.

Sour Cream Chocolate Frosting Recipe


Butter 55 g cup

Bittersweet/Semisweet

Chocolate

FinelyChopped

160 g 6 oz

Sour Cream 120 ml cup

PowderedSugar

325 g 2 cups

Milk/ Water Hot 60 ml 2 TBSP

VanillaExtract

5 ml 1 tsp

Mise en Place:In a heavy saucepan melt chocolate and butterover low heat. Let cool and stir in the sourcream.Prepare mixing bowl with paddle attachment.


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Mix vanilla with the milk.

ProcedureTransfer chocolate mixture to the mixing bowl.At low speed, add half of the powdered sugarand a tablespoon of milk.Increase speed to medium to incorporate.

Add the remaining powdered sugar and milkand continue beating at medium sped untilfluffy and of spreading consistency.If mixture is too soft, add powdered sugar.

Banana Cupcake Recipe


Cake Flour Sifted 320 g 2 2/3 cup

Baking Soda 6 g TBSP

BakingPowder

8 g 2 tsp

Iodized Salt 4 g tsp

Cinnamon 4 g 1 tsp

Butter 150 g 2/3 cup

White Sugar 130 g3/4 cup

Whole Eggs Slightly beaten 3 pcs


Milk 180 ml cup

VanillaExtract

5 ml 1 tsp

Bananas Over ripe 1 cups

Mise en Place:Preheat oven to 350FLine cupcake pans with paper liner.Prepare mixing bowl with paddle attachment.Sift together cake flour, baking soda, bakingpowder, salt and cinnamon 3 times.Add vanilla into the milk.


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ProcedureAt medium speed, cream together butter andsugar until light and fluffy.Add in slightly beaten eggs.

At slow speed, add alternately the dryingredients with the milk mixture.

Stopping and scrapping the sides of the mixingbowl once in a while for proper mixing.Mix until smooth.With a rubber spatula, scrape and mix untilno more streaks to ensure proper mixing.Scoop into prepared cupcake pans.Fill each cupcake liner of the way full.Bake for 25 to 30 minutes or until a caketester comes out clean.

Cream Cheese Icing Recipe


CreamCheese

225 g 1 cup


Shortening 115 g 1/2 cup

PowderedSugar

Sifted 650 g 5 cups

Fresh Milk 30 ml 1 TBSP

VanillaExtract

5 ml 1 tsp

Mise en Place:Bring cream cheese, butter and shortening toroom temperature.Sift powdered sugar to loosen.Prepare mixing bowl with paddle attachment.

Procedure: For the IcingIn a mixing bowl at medium speed, beattogether cream cheese, butter and shorteninguntil well blended and there are no morelumps.At low speed, gradually add the powderedsugar.Add the vanilla extract. Continue mixing untilsmooth and of spreading consistency.


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If necessary, add powdered sugar to reachdesired consistency.

Chocolate Glaze Recipe


Milk or

SemisweetChocolate

Chopped into

small pieces 340 g

WhippingCream

240 mlg

1 cup

Butter 75 g 1/3 cup

Light CornSyrup

30 ml 2 TSBP

Mise en Place:

Prepare double boilerPrepare saucepan

Procedure:

For the IcingIn a double boiler, melt the chocolate. Setaside.In a saucepan at medium-high heat, heat

butter and cream. Stir until butter is melted.Continue to heat just before boiling.Slowly pour over the melted chocolate,whisking constantly until smooth.Strain the icing through a fine sieve.

Fondant Glaze Recipe


PowderedSugar

340 g

Water 60 ml cup

Light CornSyrup

15 ml 1 TBSP

LemonExtract

Sifted 2.5 ml tsp

Mise en Place:Glaze cupcakes with apricot/mango glaze andlet it set for 15 minutes.


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Combine water and corn syrup.

Procedure: Place powdered sugar and water mixture in asaucepan.Mix well until well combined.Place over low heat and cook until it reaches

100F. Dont let it exceed. Remove from heat and stir in flavoring.

Notes:This recipe makes approximately 1 cup.

Frosting Or Icing Cake

The old method of making frosting is no longer followed. It used to be thought necessary tobeat the white of theeggto a very stiff froth, and then to add the sugar. Frosting made inthis way is extremely hard when cut and after a few days can scarcely be cut at all. Thereare many kinds of frosting made just now, but none are prepared in this way, except forelaborate decorating. It is more satisfactory to have thecakecoldto receive the frosting, forwhen it is hot, the sugar in the icing melts and often runs down the sides of the cake,

giving the latter a most untidy appearance.

To Decorate With Icing

It requires very little extra labor to decorate a frosted cake, and it can be done as soon asthe icing is cold and set. Funnels having ends of different shape may be purchased for thispurpose. In place of a funnel, a cornucopia made of stiff writing-paper may be used. Cut offa little of the point of the cornucopia, fill the latter with frosting, and press it out at thesmall end, forming different shapes according to taste.When a name or a date is to be placed on a cake, as is frequently the case with children's

birthday cakes, etc., the icing may be colored with red sugar, dissolvedchocolateor
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cochineal. Trace the name or date on the center of the cake with a pencil, and then followthe lines with the frosting. An easy and very pretty decoration is made by placing dry redsugar in the cornucopia and running it from the small end upon the soft icing, making aname, an initial or a date. The point of the cornucopia should be very small for this work.

Plain Frosting

One egg (white).

Eight table-spoonfuls of powdered sugar.One-half tea-spoonful of vanilla.Beat the white only enough to thin it, but not so as to make it frothy ; then add the sugarIn measuring the sugar have the spoonfuls even full - not heaped. Stir with a fork until thefrosting is perfectly smooth and light; the longer it is beaten the finer it will be. Add thevanilla, and when it is well mixed in the frosting will be ready to use. Place all the frostingin the middle of the cake, and press it outward until almost rolling to the edge ; then setthe cake in a current of cold air, if possible, to set the icing at once, so it will not run off the

cake; or set it in the refrigerator. This quantity will make a very deep frosting for one cakeonly, and will really be sufficient for two ordinary-sized cakes.When only one cake is to be iced and the frosting is not desired thick or deep, beat the eggthin, measure a large table-spoonful of it, and to this add four table-spoonfuls of the sugar.This will make a frosting of sufficient depth to suit most tastes. Frosting made in this waywill form a crust on top, under which the sugar will keep soft.

Cocoanut Frosting

Thicken plain frosting with two table-spoonfuls of prepared cocoanut, spread it upon thecake, and scatter dry cocoanut over the icing while still soft.

Chocolate Frosting, No. I

One ounce of chocolate (one square) Three table-spoonfuls of sugar. One table-spoonful ofwater.Place these ingredients together in a small frying-pan, and stir over a hot fire until themixture is smooth and glossy. Let the chocolate cool, add it to plain frosting, and use.

Chocolate Frosting, No. 2

Take equal parts of grated chocolate and powdered sugar. Melt the chocolate over thesteam of a tea-kettle, placing it for this purpose in an earthenware bowl set in the top of thekettle. When the chocolate is melted, add the sugar and a tea-spoonful of vanilla. Stir until

nearly cool, and use.

Boiled Frosting

This frosting is convenient to make when there is no powdered sugar at hand. The followingwill make an ample allowance for one cake :One cupful of granulated sugar.One-quarter cupful ofboiling water.One-quarter tea-spoonful ofcream of tartar.

One egg (white). One-half tea-spoonful of vanilla.
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Place the sugar, water and cream of tartar in a small sauce-pan set in another containingboiling water, and boil for six minutes. Do not stir the sugar at all, or it will granulate. Beatthe egg stiff, and gradually add to it the boiling syrup, pouring the latter in a thin streamon the egg, and stirring rapidly. Beat for five minutes after the last has been added, andflavor to taste.

Soft Frosting without Egg

Twelve table-spoonfuls of sugar. Eight table-spoonfuls of milk.Boil these together for five minutes in a saucepan set in another containing boiling water.Remove from the fire, and stir very vigorously until cooled. The frosting is then ready foruse.

Frosting With Confectioners' Sugar

This sugar makes very fine frosting and does not require the use of an egg in the makingBy confectioners' sugar, however, is not meant the ordinary powdered sugar, although bothare about the same price.For a Plain Frosting. - Add to four table-spoonfuls of the sugar a scanty table-spoonful ofwater or milk, stir well, and use. Add a little more sugar, if the frosting is not thick enough.

For a Chocolate Frosting. - Make the plain frosting, and add to it half a square of chocolate,which has first been put in a cup and set over steam to melt, being used when thoroughlymelted.

Frosting With Gelatine

One-half table-spoonful of gelatine. One-half table-spoonful of cold water. One table-spoonful of boiling water. , Pulverized sugar.Lemon extract to flavor, the gelatine and cold water in a bowl, cover, and let the gelatine

soak half an hour; then add the boiling water, stir until the gelatine is dissolved, and strainit through a fine wire strainer. Add sugar to thicken, and a tea-spoonful of the extract

Frost when the cake is perfectly cold.

Cake Portioning / Cutting Guide

ROUND CAKE6 inch - 8 - 12

7 inch - 10 - 158 inch - 14 - 21

9 inch - 20 - 2510 inch - 24 - 3411 inch - 30 - 4012 inch - 35 - 45

SQUARE CAKE6 inch - 8 - 12

7 inch - 10 - 168 inch - 15 - 259 inch - 20 - 3010 inch - 30 - 40


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11 inch - 35 - 4512 inch - 42 - 52

GENERAL GUIDE1. Take note of the number of guests and then have a mental picture of how to cut thecake, then cut. NEVER start cutting without taking note the number of guests first.

2. If you seemed to have ordered a bigger cake than required, Cut your cake to portion

serving size, NOT, to distribute your cake. Butter cakes are already denser and richer thanfresh cream sponge cake, never serve your guests a bigger portion than you would a spongecake. They can also always come back for seconds.

3. Prepare a paper napkin and clean your knife after each smooth stroke. Do not cut cakewith a back and forth sawing action. The cake crumbs will latch on the cream onto the sideof the knife and they start tearing up the sides of the cake if you pull your knife back andforth.

4. Each portion should be served with all the layers - Fondant, Cake and Fillings inbetween

icing or frosting

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